11 September 2009

Strawberry cake is my Mother's birthday cake. From childhood, my Grandmother would faithfully bake Strawberry Cake on September 3rd for my Mother. Even when she was in college at Marygrove in Detroit, an hour's drive from Jackson, my Grandmother would make sure that her eldest daughter had this cake to celebrate. As luck would have it, a visit by my parents to Detroit this year coincided with my Mother's birthday - of course I had to make Strawberry Cake and it was a great success. I was concerned that a dish so entrenched in memory and nostalgia would be hard to duplicate but judging from the clean baking dish at the end of the night, I needn't have worried!

Joyce Snyder's Strawberry Cake

1/2 cup water

4 eggs

2/3 cup frozen or fresh strawberries (mostly berries)

1 - 3 oz box strawberry jello

2/3 cup oil

1 deluxe white cake mix

Directions:

Beat all ingredients together

Follow baking directions on cake mix

Image copyright MyrtleArt Photography

Frosting

1/4 lb butter (or margarine)

1 tablespoon lemon juice

1 to 2 lb 4X sugar

juice and leftover berries

Directions:

Mix together to spreading consistency

Frost when cake is completely cool

Image copyright MyrtleArt Photography

Notes:

I've found that fresh strawberries are indeed the best way to go but you can use frozen in a pinch. I mashed the strawberries with a fork before adding to the cake as it's easier to have smaller pieces rather than whole berries in the mix! Also, note that 4X sugar is confectioner's sugar and the amount needed will vary based on your desired frosting consistency.

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My love of cooking and almost obsessive recipe collecting was inherited from my mother who inherited it from her mother. My grandmother's recipe box overflowed with recipes - dishes that were family favorites, desserts she wanted to try, appetizers to complete the perfect party, meals for all palates. This blog documents the relationship my grandmother had with the kitchen and allows me to further connect with her through our shared love.